U.S. patent number 5,865,103 [Application Number 08/821,882] was granted by the patent office on 1999-02-02 for open fryer griddle.
This patent grant is currently assigned to KFC Corporation. Invention is credited to Jack P. Hill, Gregory D. MacGeorge.
United States Patent |
5,865,103 |
MacGeorge , et al. |
February 2, 1999 |
Open fryer griddle
Abstract
This invention provides an open fryer griddle for use with deep
fat fryers and other immersion-type hot liquid cooking equipment.
Among other advantages, this open fryer griddle is portable,
inexpensive to manufacture, and efficient. In a preferred
embodiment, the open fryer griddle includes a griddle plate for
cooking foods, and means for positioning the griddle plate in
relation to the deep fat fryer. The griddle plate has a top surface
and a rim. The open fryer griddle is positioned so that the top
surface of the griddle plate is below the surface of liquefied fat
in the fryer and the upper portion of the rim of the griddle plate
is above the surface of the liquid. As a result, heat from the
liquid fat is conducted directly to the open fryer griddle and also
heats the air directly above the griddle surface, thereby
permitting more efficient cooking.
Inventors: |
MacGeorge; Gregory D.
(Louisville, KY), Hill; Jack P. (Louisville, KY) |
Assignee: |
KFC Corporation (Louisville,
KY)
|
Family
ID: |
25234518 |
Appl.
No.: |
08/821,882 |
Filed: |
March 21, 1997 |
Current U.S.
Class: |
99/413;
99/422 |
Current CPC
Class: |
A47J
37/1295 (20130101); A47J 37/067 (20130101) |
Current International
Class: |
A47J
37/12 (20060101); A47J 37/06 (20060101); A47J
037/12 () |
Field of
Search: |
;99/410,413,422,411,412,414 ;126/390 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Alexander; Reginald L.
Attorney, Agent or Firm: Covington & Burling
Claims
We claim:
1. An open fryer griddle, comprising:
a griddle plate having a top surface and a rim, the rim having an
upper portion; and
means, connected to the griddle plate, for positioning the griddle
plate in a liquid wherein the upper portion of the rim of the
griddle plate extends above the surface of the liquid and the top
surface of the griddle plate is below the surface of the liquid,
the rim and griddle plate forming an imperforate barrier to the
liquid.
2. The open fryer griddle of claim 1, wherein the height of the
upper portion of the rim substantially prevents the liquid from
flowing onto the top surface of the griddle plate.
3. The open fryer griddle of claim 1, wherein the positioning means
comprises means for attaching the griddle plate to a container
containing the liquid.
4. The open fryer griddle of claim 3, wherein the attaching means
comprises a flange.
5. The open fryer griddle of claim 3, wherein the attaching means
comprises a continuous extension of the rim.
6. The open fryer griddle of claim 1, wherein the positioning means
comprises a continuous extension of the rim.
7. The open fryer griddle of claim 1, further comprising a fin
attached to the griddle plate and projecting into the liquid.
8. The open fryer griddle of claim 1, wherein the griddle plate
comprises means for storing liquids.
9. The open fryer griddle of claim 8, wherein the liquid storing
means comprises a recess in the griddle plate.
10. The open fryer griddle of claim 1, wherein the positioning
means comprises means for storing food.
11. The open fryer griddle of claim 10, wherein the food storing
means comprises a tray.
12. The open fryer griddle of claims 10 or 11, wherein the food
storing means comprises a continuous extension of the rim.
Description
BACKGROUND OF THE INVENTION
This invention relates to a cooking griddle, and more particularly
to a portable cooking griddle heated by immersion-type hot liquid
cooking equipment such as a deep fat fryer.
DESCRIPTION OF THE RELEVANT ART
Some restaurants are equipped with immersion-type hot liquid
cooking equipment, such as deep fat fryers, but are not equipped
with self-contained general purpose griddles. Certain foods, such
as bacon, some egg dishes, and pancakes, generally cannot be
prepared with hot liquid cooking equipment. The addition of a
general purpose griddle to the restaurant would permit these foods
to be prepared. General purpose griddles, however, take up
considerable space and are expensive. Food items requiring a
griddle for preparation may make up only a small portion of a
restaurant's menu or may only be served during certain meal times
such as breakfast. Especially under these circumstances, the
purchase of a general purpose griddle may not be
cost-effective.
An inexpensive portable griddle that uses existing restaurant
equipment could, however, provide a cost-effective alternative to a
general purpose griddle. A portable griddle could be conveniently
stored when not in use and may not involve the large capital
expense of a self-contained general purpose griddle. A number of
portable griddles, which typically use a restaurant's existing deep
fat fryer as a heat source, have been proposed.
One such portable griddle involves placing a griddle plate on top
of a deep fat fryer and using radiated heat from the liquefied fat
in the deep fat fryer to heat the griddle plate. To achieve such
heating, the fat must typically be kept at higher-than-normal
temperatures while the griddle is in use to ensure that sufficient
heat is radiated to the griddle plate. The use of
higher-than-normal operating temperatures, however, may cause the
fat to degrade, may cause the cooked food to acquire undesirable
tastes and smells, and increases energy consumption.
Another portable griddle involves floating a griddle plate on the
surface of the liquefied fat in a deep fat fryer. The floating
griddle plate will not, however, remain flat due to turbulence in
the liquefied fat. Further, because the floating griddle plate
displaces at least some of the liquefied fat, the surface of the
liquefied fat must be kept well below the top of the deep fat fryer
to prevent liquefied fat from overflowing the deep fat fryer when
the floating griddle plate is in use. Thus, the user of the
floating griddle plate is forced to reach into the hot deep fat
fryer and work in close proximity to the hot liquefied fat to
manipulate food on the inherently unstable floating griddle
plate.
U.S. Pat. No. 4,445,428, entitled "Cooking Grill Heated from Deep
Fat Fryer" and issued May 1, 1984 to Buford, attempted to avoid
these difficulties with the radiated heat griddle plate and the
floating griddle plate. Buford teaches the use of a complicated
heat pipe system or other heat conducting structure in conjunction
with a griddle plate placed on top of a deep fat fryer. The heat
conducting structure in Buford is used to conduct heat directly
from the liquefied fat in the deep fat fryer to the griddle
plate.
All of the portable griddles described above cook food by
transferring heat from the liquefied fat in a deep fat fryer to the
surface of a griddle plate. More efficient cooking can be achieved,
however, by taking full advantage of the heated liquid fat to heat
the air above the griddle plate as well as the griddle plate
itself. Further, there remains a need to produce a griddle, for use
in conjunction with hot liquid cooking equipment, that is stable
and efficient and can be manufactured inexpensively.
SUMMARY OF THE INVENTION
An object of the invention is to provide a low cost open fryer
griddle that is portable and can be used with immersion-type heated
liquid cooking equipment typically found in fast food
restaurants.
A further object of the invention is to make efficient use of heat
generated by immersion-type heated liquid cooking equipment by
providing an open fryer griddle that cooks through the creation of
an oven effect as well as by heat conduction.
A further object of the invention is to provide means for attaching
an open fryer griddle to immersion-type heated liquid cooking
equipment.
A further object of the invention is to provide an open fryer
griddle with means for collecting liquids produced by cooking.
A further object of the invention is to provide an open fryer
griddle with means for storing food and maintaining food
temperature.
The present invention, as broadly described herein, provides an
open fryer griddle comprising a griddle plate and means for
positioning the griddle plate. The griddle plate has a top surface
and a rim, and the rim has an upper portion. The positioning means,
which is connected to the griddle plate, positions the griddle
plate in a liquid such that the upper portion of the rim of the
griddle plate is above the surface of the liquid and the top
surface of the griddle plate is below the surface of the liquid. In
a preferred embodiment, the positioning means includes a continuous
extension of the rim.
In a preferred embodiment of the present invention, the positioning
means further comprises means for attaching the griddle plate to
heated liquid cooking equipment, such as a deep fat fryer. In a
preferred embodiment, the attaching means includes a flange formed
from a continuous extension of the rim of the griddle plate.
In a preferred embodiment of the present invention, the griddle
plate further comprises means for storing liquids produced by
cooking. In a preferred embodiment, the liquid storing means
includes a recess in the griddle plate formed by stamping, bending
or otherwise shaping the griddle plate.
In a preferred embodiment of the present invention, the positioning
means further comprises means for storing food. In a preferred
embodiment, the rim is formed from a heat-conductive material and
the food storing means includes a tray formed from a continuous
extension of the rim.
Additional objects and advantages of the invention are set forth in
part in the description which follows, and in part are obvious from
the description, or may be learned by practice of the invention.
The objects and advantages of the invention may also be realized
and attained by means of the instrumentalities and combinations
particularly set out in the appended claims.
BRIEF DESCRIPTION OF THE DRAWINGS
The accompanying drawings, which are incorporated in and constitute
part of the specification, illustrate preferred embodiments of the
invention, and together with the description, serve to explain the
principles of the invention.
FIG. 1 is a cross-sectional view depicting a preferred embodiment
of an open fryer griddle of the present invention, with the griddle
positioned on an immersion-type hot liquid cooking apparatus such
as a deep fat fryer. The cross-sectional view is taken through the
center of the griddle from front to back.
FIG. 2 is a cross-sectional view depicting a preferred embodiment
of an open fryer griddle of the present invention, with the griddle
positioned on an immersion-type hot liquid cooking apparatus such
as a deep fat fryer. The cross-sectional view is taken through the
center of the griddle from side to side.
FIG. 3 is a perspective drawing of a preferred embodiment of an
open fryer griddle of the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
Reference will now be made in detail to the present preferred
embodiments of the invention, examples of which are illustrated in
the accompanying drawings, wherein like reference numerals indicate
like elements throughout the several views.
FIGS. 1 and 2 depict various cross-sectional views, and FIG. 3
depicts a perspective view, of a preferred embodiment of an open
fryer griddle that includes griddle plate 110 and means for
positioning griddle plate 110 in a liquid. For purposes of
illustrating a use of the invention, and without limitation, a
preferred embodiment of an open fryer griddle is depicted in FIGS.
1 and 2 as resting on container 170 and partially submerged below
surface 190 of liquid 180. Container 170 may be a deep fat fryer
and liquid 180 may be liquefied cooking fat. In the preferred
embodiment depicted in FIGS. 1 and 2, griddle plate 110 has top
surface 120, which is typically used for cooking food, and rim 130.
In a preferred embodiment, griddle plate 110 is positioned so that
top surface 120 is below surface 190 of liquid 180. The upper
portion of rim 130, however, remains above surface 190 and thus
prevents liquid 180 from flowing onto top surface 120.
In the preferred embodiment depicted in FIGS. 1 and 2, rim 130 is
sufficiently high to prevent turbulence in liquid 180 from causing
liquid 180 to overflow rim 130 and flood top surface 120 of griddle
plate 110. As is known in the art, the calculation of a sufficient
height for the upper portion of rim 130 may be based on the
viscosity of liquid 180, the expected force transmitted to liquid
180 due to bumping by personnel using the invention, the effects of
dropping food and other small objects into liquid 180, and other
factors.
In a preferred embodiment, the positioning means includes means for
attaching the griddle plate to a deep fat fryer. In alternative
preferred embodiments, the positioning means includes means for
attaching the griddle plate to other containers. In the preferred
embodiment depicted in FIGS. 2 and 3, the attaching means comprises
flanges 210. In the preferred embodiment depicted in FIGS. 1 and 2,
the weight of griddle plate 110 is sufficient to ensure that
griddle plate 110 does not float on liquid 190, but rather rests
securely on container 170 with liquid 190 forced to a level above
top surface 120 of griddle plate 110. Other means of attachment,
such as bolts, friction devices, and clamps may also be used to
attach a griddle plate to a container, as is known in the art.
In a preferred embodiment, the positioning means includes a
continuous extension of the rim. In a preferred embodiment, the
attaching means includes a continuous extension of the rim. In the
preferred embodiment depicted in FIGS. 2 and 3, the positioning
means includes rim 130 and flanges 210. As described above, flanges
210 also serve as attaching means. In a preferred embodiment,
flanges 210 are continuous extensions of rim 130 and may be
beneficially manufactured by bending, stamping, or other shaping
operations, as are known in the art, whereby rim 130 and flanges
210 are formed from the same single sheet of material.
In a preferred embodiment, the positioning means includes means for
storing food. In FIGS. 1 and 3, the food storing means includes
tray 150. In preferred embodiments, such as the preferred
embodiment depicted in FIGS. 1 and 3, a tray is formed by a
continuous extension of the rim. A tray formed by a continuous
extension of the rim may be manufactured by bending, stamping, or
other shaping operations on the rim material, as is known in the
art. Preferred embodiments, such as that depicted in FIGS. 1 and 3,
in which a rim is formed from a heat-conducting material, and a
tray is formed by a continuous extension of the rim, provide the
additional advantage of warming items placed on the tray from heat
conducted from a liquid. In alternative preferred embodiments,
other means for storing food or other forms of trays may be
employed, as are known in the art.
As mentioned above, a preferred embodiment of the invention is
depicted in use with a deep fat fryer in FIGS. 1 and 2. The
invention may also be used with other cooking devices, as are known
in the art, that employ heated liquids. In typical operation, heat
from a heated liquid is conducted through the griddle plate of a
preferred embodiment of the invention thus providing a heated
surface suitable for cooking. Most significantly, however, in the
preferred embodiment depicted in FIGS. 1 and 2, in the present
invention the top surface 120 of the griddle plate is below the
surface of the heated liquid resulting in the conduction of
substantial amounts of heat through the rim 130 of the griddle
plate 110, thereby heating the air directly above the griddle plate
surface 120. Food may therefore be cooked more efficiently through
the combination of the frying effect of the heated griddle plate
110 and the oven-like effect of the heated air directly above the
surface 130 of griddle plate 110.
In the preferred embodiment depicted in FIGS. 1, 2, and 3, the open
fryer griddle includes fin 160. In the preferred embodiment
depicted in FIGS. 1 and 2, fin 160 is attached to griddle plate 110
and projects into liquid 180. Fin 160 facilitates the transfer of
heat from liquid 180 to griddle plate 110. In alternative preferred
embodiments, more than one fin may be attached to a griddle plate.
In a preferred embodiment, a fin extends the entire length of the
underside of the griddle plate, from front to back. As is known in
the art, fins may be attached to a griddle plate by welding,
bolting, gluing, or other means. In a preferred embodiment, the
griddle plate and fin are molded as one piece. In further
alternative embodiments, means, as are known in the art, such as
heat pipes and other heat conductive structures, may be used to
facilitate a transfer of heat from a liquid to a griddle plate.
In the preferred embodiment of an open fryer griddle depicted in
FIGS. 1, 2, and 3, griddle plate 110 includes means for storing
liquids produced by foods that are being cooked on griddle plate
110. In FIGS. 1, 2, and 3, the liquid storing means includes recess
140. In preferred embodiments, a recess for storing liquids may be
manufactured by bending, stamping or otherwise shaping, as is known
in the art, a portion of a griddle plate. In alternative
embodiments, other means for storing liquids, as are known in the
art, may be employed.
It will be apparent to those skilled in the art that various
modifications can be made to this invention of an open fryer
griddle, without departing from the scope or spirit of the
invention. It is also intended that the present invention and the
appended claims cover modifications, variations and equivalents of
the open fryer griddle of the present invention.
* * * * *